With Wright’s Meat Market
After 100 days, the grain-fed meat is perfectly marbled and ready to be carved into our best low and slow cuts for New Zealand charcoal barbecue.
Part 2 of our Paddock to Plate Journey in the Waikato with Mike from Wrights Meat Market sees us head to their Paeroa based butchery. In this video, Mike explains where our cuts come from on the animal, what cuts are suitable for low and slow and hot and fast, and why grain-fed beef produces superior results for low and slow cooking.
